Melt butter and olive oil in large skillet over medium heat. Add the garlic and sauté for 1 minute (being careful not to burn). Add the shrimp, red pepper flakes, salt and pepper. Cook the shrimp until pink and cooked through. This should take about 4-5 minutes.

Turn the heat down and de-glaze with wine and lemon juice.

Toss the zucchini noodles in with tongs and coat with sauce. Bring to a simmer and wilt for 3 minutes. Season with salt and pepper to taste.

Fill a dutch oven (or stock pot) with enough water to cover an inch of the potatoes. Boil for about 6-7 minutes until soft. They do not need to be cooked through yet. Drain the pot and set potatoes aside.

Heat 1 tablespoons grapeseed oil and brown the sausage for a few minutes. They do not need to be fully cooked. Set sausage aside. (I like to use the lid of the dutch oven for convenience.)

Heat the other tablespoon of grapeseed oil and sauté the onions until lightly caramelized. Be sure to scrape all the brown bits of the pot for flavor. Add the garlic the last minute of cooking.

Return the sausage and potatoes to the pot.

Pour in the chicken stock and coconut milk. Bring to a boil and then simmer on low for 20-30 minutes. Stirring occasionally.

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper or a silk pad.

Use a very sharp chef’s knife to stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half.

Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 tablespoon of olive oil and rub it all over the inside. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side up on the prepared baking sheet.

Bake for approximately 45 minutes.

Once the squash is done baking, fluff the interiors with two forks to make the insides spaghetti-like.

Season pounded out chicken with salt and pepper on both sides then dredge in the almond flour. Heat 1 tablespoon grasped oil and 1 tablespoon ghee in a large skillet over medium-high heat. Working in batches, add chicken and cook until golden brown, about 5 minutes per side. Transfer to plate.

Heat 1 tablespoon grapeseed oil and cook mushrooms until golden brown, about 8-10 minutes. Add shallots and garlic the last minute of cooking.

Turn the heat down to low and de-glaze with Marsala wine and chicken stock. Continue to stir and scrape the bottom of pan until slightly thick, about 2 minutes. Season with salt and pepper.

Return chicken breasts to the skillet and cook until heated through, about 1-2 minutes. Remove from heat, stir in remaining tablespoon of ghee (optional). Garnish with parsley and serve.

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About Erin

I am a holistic wellness coach and Rockstar Doggy Momma #RDM who is passionate about helping people (and pups!) create a more fulfilling, happier existence. I blog about health, diet, nutrition, exercise, doggy mommas and more!